Chicken, Squash and Pasta Soup
Makes 6 servings (1 1/3 cups each)
Prep Time: 40 min.
Tablespoon olive or vegetable oil
- 2 medium
stalks celery, coarsely chopped (1 cup)
- 1 medium
onion, coarsely chopped (1/2 cup)
teaspoon dried sage leaves
- 6 cups
chicken broth (from two 32-oz cartons)
- 2 1/2 cups chopped deli rotisserie
chicken (from 2- to 2 1/2-lb chicken)
- 1 1/2 cups uncooked tricolor rotini
pasta (about 5 oz)
- 1 1/2 cups 3/4-inch cubes peeled
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
In a 4 1/2- to
5-quart Dutch oven, heat oil over medium-high heat.
onion and sage in oil for 5 to 6 minutes, stirring frequently,
until onion is softened.
Stir in sage
leaves, chicken broth, chicken, pasta, squash, salt, and pepper.
Heat to boiling
and reduce heat to medium.
Cover and cook
for 12 to 15 minutes, stirring occasionally, until pasta and
squash are tender.
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